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ginger chutney | andhra allam pachadi | adrak ki chutney recipe

A spicy ginger chutney is mixed with fresh ginger pieces fried with red chilies and other ingredients. Blended to a smooth texture and finally topped with tempering mixture.

Course Side Dish
Cuisine Indian
Keyword adrak ki chutney, allam pachadi, andhra recipes, ginger chutney
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 7
Calories 156 kcal

Ingredients

Ingredients for ginger chutney:

  • Diced ginger pieces       – 1 cup

  • Oil                                      – 1/4 cup

  • Garlic                                – 8

  • Coriander seeds           – 2 spoons

  • Fenugreek seeds          – 1 spoon

  • Cumin seeds                  – 1 spoon

  • Red chili – 14

  • Tamarind juice             – 1 cup

  • Jaggery                            – 1 spoon

  • Turmeric powder        – 1/4 spoon

  • Salt                                    – 1 spoon

  • Red chili powder        – 1/2 spoon

For tempering:

  • Oil                                     – 2 spoons

  • Tempering seeds        – 2 spoons

  • Garlic                              – 3

  • Curry leaves                 – 1 spring

Instructions

 Procedure for ginger chutney:

    Frying and blending:

    1. Heat a pan over a medium flame add oil and ginger pieces stir well.

    2. Fry until it turns golden and set aside.

    3. In the same pan add coriander seeds, cumin seeds, fenugreek seeds, let them fry for a minute.

    4. Add red chili and garlic in the same pan stir well.

    5.  Saute for a minute. Cool and take into a blender jar.

    6. Blend to a coarse texture.

    7. In the same blender jar add fried ginger pieces, tamarind juice, jaggery, turmeric powder, salt and red chili powder.

    8. Blend all of them to a smooth texture and take into a bowl.

    Tempering:

    1. Heat a pan over a medium flame add oil, tempering seeds.

    2. When seeds begin to crackle add garlic and curry leaves.

    3. Saute for 30 seconds and switch off the flame. 

    Adding tempering mixture into the chutney:

    1. Add hot tempering seeds with oil into the ginger chutney.

    2. Mix well, taste it and adjust the salt if necessary.

    3. Ginger chutney is ready to serve. You can refrigerate serve for a week.



    4. Better serve with pesarattu, dosa, idli any other breakfast recipes.   

    Recipe Notes

    Always prefer fresh ginger for good taste.

    Top hot tempering mixture into the blended ginger mix well. 

    Can refrigerate and store for a week